In a large mixing bowl, add ground meat, dry basil, dry dill weed, parsley flakes, salt, pepper, Parmigiano Reggiano, breadcrumbs, and egg. Gently, with your hand, mix it lightly until just combined. Be careful to not overmix it.

Shape the meatball mixture into golf ball-sized meatballs.

Preheat the air fryer. Set the temperature to 392°F/200°C and run it empty for 4 to 6 minutes.

Reduce the temperature of the air fryer to 356°F/180°C.

To prevent meatballs from sticking to the air fryer basket, line the bottom with the parchment paper. Then carefully place the meatballs in a single layer in the air fryer basket. Do not overcrowd the air fryer basket, so cook it in batches if necessary.

Cook the meatballs for 10 to 12 minutes or until browned and the center of the meatball reaches 165°F.

Let them rest for 5 minutes before serving.